Olive Salad

Olive Salad Sandwich Mardi Gras



1 (1-quart) jar mixed pickled vegetables

1 purple onion, quartered (optional)

1 (16-ounce) jar pitted green olives, drained

2 (2 1/4-ounce) cans chopped ripe olives, drained

1/4 cup chopped pepperoncini peppers

2 tablespoons capers

1 tablespoon minced garlic

1/2 cup olive oil

1 1/2 teaspoons dried parsley flakes

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon ground black pepper

1 (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)


Drain pickled vegetables, reserving 1/4 cup liquid.

Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.

Serve on top of your favorite meats and cheese in toasted bread.

Note: I used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.